6 Ingredient Baked Potato Soup

Shree Mulay|January 22, 2022|Recipes
Kidney Friendly Mushroom Soup - The Kidney Experts

Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.

Type: side, soup

Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein

Recipe Yield: 6 servings

Calories: 127

Preparation Time: PT0H40M

Cooking Time: PT0H40M

Total Time: PT1H20M

Recipe Ingredients:

  • 3 tablespoons coconut oil
  • ½ teaspoon fresh ground black pepper
  • 3 medium (85g) shallots, finely diced
  • 2 stalks (80g) celery, chopped
  • 1 clove garlic, finely diced
  • 12-ounces button or cremini mushrooms, sliced
  • 5 tablespoons flour
  • 4 cups low sodium vegetable stock, divided
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ½ cup non-dairy (coconut) yogurt or regular yogurt

Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.

Warm up this winter with a bowl of delicious baked potato soup that only requires 6 ingredients! Not only does this baked potato soup make for a great meal on a cold winter day, but it’s healthy, low fat and also very nice served the next day as leftovers. This 6 ingredient baked potato soup recipe is very easy to make and takes about 45 minutes from start to finish. Now, let’s get cooking!

6 Ingredient Baked Potato Soup
6 Ingredient Baked Potato Soup

Appropriate for: Diabetes, Dialysis, Gluten-Free, Kidney Disease, CKD

6 Ingredient Baked Potato Soup Ingredients

  • 2 large potatoes
  • 1/3 cup flour
  • 4 cups skim milk
  • 1/2 tsp pepper
  • 4 ounces monterey jack cheese (reduced fat, shredded)
  • 1/2 cup sour cream (fat free)

How to Prepare 6 Ingredient Baked Potato Soup

  • Bake potatoes at 400 degrees until they are fork tender
  • Let potatoes cool
  • Cut lengthwise and scoop out potato pulp
  • Place flour in large sauce pan; gradually add milk, stirring until blended
  • Add mashed potato pulp and pepper
  • Cook over medium heat until thick and bubbly, stirring frequently
  • Add cheese, stir until cheese melts
  • Remove from heat and stir in sour cream

6 Ingredient Baked Potato Soup Nutrition Facts

(makes 6 servings)

Calories216
Carbohydrates29 g
Protein15 g
Dietary Fiber4 g
Total Fat1 g
Sodium272 mg
Potassium594 mg
Phosphorus326 mg

We love sharing our kidney-healthy recipes with you like this 6 Ingredient Baked Potato Soup recipe! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your kidney diet, please let us know. We’ll look into it and try to add a kidney-friendly version to our list of upcoming recipe blogs. For more kidney-healthy recipes, visit our blog.

Source: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/carrot-and-apple-soup/

About Shree Mulay, MD
Shree Mulay, MD, is a nephrologist and co-owner of The Kidney Experts. He went to medical school at Mahatma Gandhi Mission Medical College and completed his residency at Kingsbrook Jewish Medical Center in Brooklyn, NY.  Shree manages patients at several West Tennessee Healthcare Hospital locations and serves at numerous dialysis locations across the region. He also sees patients at four kidney care clinic locations. Funny, caring and always wanting to help, Shree is passionate about his practice and devotes much of his time to his patients.

Learn more. 

Kidney-Friendly Recipes from The Kidney Experts

One of the goals we have at The Kidney Experts is to make sure you have the resources you need to help you on your kidney health journey. Questions we are asked all the time include, “What can I eat with kidney disease,” “What foods should I avoid with kidney disease,” and “Where can I find good kidney disease diet recipes?” These are excellent questions. Challenge accepted!

Truth time! Chefs, we are not… so we consistently scour websites known for their kidney-healthy recipes. Our focus is to find kidney-friendly recipes that are healthy, easy to make, satisfying, and that have that mouthwatering taste factor. Each week, we post a new recipe that we can share with you.

Here is a list of our most recent kidney-friendly recipes:

For more kidney-friendly recipes, pop over to The Kidney Experts Twitter account as we love to retweet recipes from some of the best names in kidney health.

Kidney Friendly Mushroom Soup - The Kidney Experts

Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.

Type: side, soup

Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein

Recipe Yield: 6 servings

Calories: 127

Preparation Time: PT0H40M

Cooking Time: PT0H40M

Total Time: PT1H20M

Recipe Ingredients:

  • 3 tablespoons coconut oil
  • ½ teaspoon fresh ground black pepper
  • 3 medium (85g) shallots, finely diced
  • 2 stalks (80g) celery, chopped
  • 1 clove garlic, finely diced
  • 12-ounces button or cremini mushrooms, sliced
  • 5 tablespoons flour
  • 4 cups low sodium vegetable stock, divided
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ½ cup non-dairy (coconut) yogurt or regular yogurt

Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.